Senai kizhangu kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 20 mins   |  Cook time:20 mins |  Serves:4 | Author: Raks anand

Click here for cup measurements

Elephant yam, known as karunai kizhangu in tamil (also karaa karunai or senai kizhangu) is added to this delicious tangy tamarind based gravy for rice.

Ingredients

• Senai kizhangu – 1/4
• Tamarind – 1 tbsp, packed
• Small onion – 8
• Garlic flakes – 8
• Sambar powder – 2 & 1/2 tsp
• Red chilli powder(optional) – 1/2 tsp
• Pepper powder – 1/4 tsp
• Turmeric – 1/4 tsp
• Jaggery – 1/4 tsp
• Salt – as needed
• Sesame oil – for topping

To temper

• Sesame oil – 1 tbsp
• Fenugreek seeds – 1/4 tsp
• Mustard – 1/2 tsp
• Urad dal – 1 tsp
• Toor dal – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 1 sprig

Method

1. Soak tamarind in hot water for 1/2 hour and extract tamarind juice.
   
2. Slice off the skin of the yam and cut into small, thin squares.
   
3. Heat the tamarind extract with more water (total 4 & 1/2 cups) and add the chopped yam to it. Let it get cooked atleast half.
   
4. Add sambar powder, turmeric, salt and red chilli powder (if adding) to the boiling kuzhambu.
   
5. Mean while, heat a kadai with oil and temper with fenugreek, mustard, urad dal, toor dal, cumin seeds and curry leaves in order. Add roughly chopped onion and garlic to it and fry for 2 minutes in medium flame.
   
6. Add it to the boiling kuzhambu. let it boil until the vegetable gets cooked properly and the volume reduces.
   
7. Lastly add jaggery, pepper powder. Once thick, add sesame oil and switch off the stove.

Notes

• Yam takes time to cook, so slice thinly. Also  make sure it gets cooked soft in the gravy.
• If you do not have sambar powder, you can use store bought (shakthi or aachi sambar powder).
• Adding red chilli powder gives good colour, but make sure to use mild in spice, bright in colour ones
• Jaggery, pepper powder adds flavour, you can skip it too.
• Make sure to balance the taste of tamarind, spice powder and salt.